Italian Zucchini Boats - cooking recipe

Ingredients

8 medium zucchini
2 Tbsp. oleo
1/4 c. milk
1 1/3 c. mashed potato flakes
1 c. shredded Mozzarella cheese
1/2 tsp. salt
1/4 tsp. pepper
1 c. water
1/2 tsp. salt
1 egg
2 medium tomatoes, chopped
1/4 c. finely chopped onion
1/2 tsp. Italian seasoning

Preparation

Preheat oven to 350\u00b0.
Cut off stem end of each zucchini. Lengthwise slice off top third of each zucchini; hollow out, leaving 1/4-inch shell.
In medium saucepan, bring water, oleo and 1/2 teaspoon salt to rolling boil.
Remove from heat.
Stir in milk, egg and potato flakes until well combined.
Stir in remaining ingredients.
Spoon 1/8 of potato mixture (about 1/2 cup) into each zucchini shell.
Place each stuffed shell on piece of foil; wrap loosely.
Repeat with remaining potato mixture and shells. Bake at 350\u00b0
for 20 minutes.
Open foil packets; continue baking 15 to 20 minutes longer or until thoroughly heated.
Serves 8.